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Morel #2

We ate them. I’ve only ever eaten wild mushrooms once before and they were accurately identified by someone else. This time we did the identification ourselves. No Morel
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Morel

The first year we were here a huge amount of morels sprung up in spring (like 100’s of them) – we didn’t know it at the time they
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Blueee

There is a cheese I really like the look of – Shropshire Blue – The combination of the annatto orange cheese with the blue veins is quite stunning and
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Creamy Candles

Denise spotted a new plant in one of our regular walks today. We have identified them as Stackhousia monogyny or ‘Creamy Candles’ after following the key at PlantNET.
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Smoked Cheese #1

Of course. This is such an obvious combination I have no idea why I didn’t try it earlier… anyway… As you have guessed by the title today I
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Pale Sundew #2

We were both very excited to come across a huge patch of these carnivorous plants near a natural spring at the base of our ridge. The area is
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Cheshire Cheese #3

Denise has made some lovely “Cheshire Cat” stickers for the cheshire cheese. (The model for the painting was ‘Trampy” a semi domesticated feline visitor who can’t decide if
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Cheshire Cheese #2

Following on from Cheshire Cheese #1. The cheese has progressed nicely. it has been pressed for two days then allowed to dry. Now it’s time to wax it.  
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Ham #1

Going to make some ham. Picked up half a leg (~3kg) (the ‘butt-half’ as the Americans would call it) from one of our friendly butchers. It was deboned
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Pepato

I was recently reading a “the Little Green Cheesemakers” post in which they had opened up a Pepato cheese after aging it for 17 months. This was pretty relevant to
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Bacon #3

Well the bacon worked out just fine.     I think next time I’ll try a “Canadian” bacon -which is just the loin without any fat or skin.
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Bacon #2

Update on the bacon: After two weeks of curing the loin has now cured all the way through and looks a lot like bacon! Interestingly the cure has
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Smoked Salmon

We went into ALDI yesterday and found sides of salmon (Tassie farmed) for a good price, so we got some so we could smoke them up and store
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Bacon #1

I’m having a go at making bacon. This is a bit trickier than the other smoked goods I have been making as bacon is cold smoked (and therefore
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